Patisserie Skill Gaps - International Specialised Skills Institute

ISS Institute/TAFEFellowshipCommercial Cookery - Patisserie Skill Gaps……..Silicon Rubber mouldPatterned silicon mould for 3 dimensionalsponges and the finished productUsing Silicon moulds and mats is not only beneficial for consumer, due to the advantageof eating the pure product as there is no additional fat added to prevent the productclinging to the baking pan. Silicon is non-stick, heat resistant and freezing stable whichmeans, for example a natural sticky product like Sticky Date Pudding could be baked,frozen, unmoulded and then placed frozen into a raw Crème Brulle and then baked,enclosing the pudding. Without using the new technology with silicon and freezingtechnique one would never be able to produce this cake, due to the nature of the rawand/or baked mixes.Baked Sticky Date Pudding is placed iside a crème brulle and baked againThe moulds and mats are made with a combination of fiberglass and silicone. Thisallows the moulds to be flexible and gives it its non-stick quality. The combination alsogives the bakeware a longer life making it possible to use them two or three thousandtimes before the first signs of sticking. The ease of cleaning also makes this flexiblebakeware such a cost effective and desirable tool.The new ways of producing Gateaux and French Pastry finishes the products inside themould. Glaze or gel are usually applied prior to unmoulding to achieve a clean and highgloss product. Cakes may also be chocolate sprayed or ganache glazed.The gel, also called "Nappage", is a mixture of arrowroot glaze and apricot jam; itprevents the cake from drying out. Eating qualities of the gel are still soft, due to theaddition of glucose. To finish the Gateaux it receives a centre decoration, which usuallyreflects the ingredients used inside the Gateaux.Udo Eichelmann Fellow 2001